To Start With Crispy Suckling Pig Black Plum Purée ... - Wolfgang Puck
To Start With Crispy Suckling Pig Black Plum Purée ... - Wolfgang Puck
To Start With Crispy Suckling Pig Black Plum Purée ... - Wolfgang Puck
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Shellfish<br />
Singapore Style Chili Prawns<br />
Fresh Crab, Fried Garlic, Chili, Scallions, Shallots, Pickled Ginger<br />
“Angry” Two-Pound Live Maine Lobster ($15 Supp.)<br />
Spicy Szechuan Chilies, Fried Garlic, Scallions, <strong>Black</strong> Bean Dust<br />
Spicy Assam Prawns “Indian Spiced”<br />
Curry Leaves, Garlic, Mustard, Yogurt, Cardamom, Fenugreek<br />
Fresh Fish<br />
Whole Sea Bass Baked in a Fragrant Salt Crust<br />
Zhenjiang <strong>Black</strong> Vinegar, Ginger, Shallots, Scallions, Mala Flavored Oil<br />
Maine <strong>Black</strong> Cod Broiled with Chinese Ginseng Honey<br />
Roasted <strong>Black</strong> Sesame Vinaigrette, Chili-Orange Noodle Salad<br />
Steamed Wild Skeena River White King Salmon<br />
Baby Bok Choy, Ginger, <strong>To</strong>kyo Leeks, Aromatic Soy & <strong>To</strong>asted Sesame Oil<br />
Poultry<br />
<strong>Crispy</strong> Skin Szechuan Baby Chicken<br />
Snow Peas, <strong>To</strong>kyo Leeks, Asparagus, Szechuan Pepper Salt<br />
<strong>Crispy</strong> Glazed Wolfe Ranch Quail “General Tso”<br />
Garlic, Dried Chilies, Ginger, <strong>Black</strong> Chinkiang Vinegar<br />
Whole Roasted Duckling “Peking Style” with Traditional Garnishes (For Two)<br />
Beef, Lamb & Pork<br />
Hot Pot of Slow Cooked Boneless Kobe Short Ribs<br />
Star Anise, Young Greens, Eggplant, Wild Mushrooms<br />
Stir-Fry Kobe Beef with Chili Garlic & Sweet Bean Sauce<br />
Golden Chives, Peas, Eggplant, <strong>Crispy</strong> Baby Spinach<br />
“Szechuan Style” Steak Au Poivre<br />
Smoked Chili-Shallot Sauce, Scallions, Kobe Beef Taro Fritters, “La You” Hot Oil<br />
Prime Filet of Beef 10oz. ($10 Supp.)<br />
American Wagyu “Kobe Style” NY Sirloin from Snake River Farms 8oz. ($40 Supp.)<br />
Grilled Lamb Chops Marinated with Korean Gochu Jang Chili ($10 Supp.)<br />
Pickled Ginger Sauce, <strong>Crispy</strong> Garlic, Wild Arugula Salad<br />
3 Course Menu 80 Dollars<br />
4 Course Menu 110 Dollars<br />
Vegetarian Options Are Available Upon Request<br />
18% Service Charge On Parties of 6 or More<br />
Join us for a spectacular three-part wine series featuring some of the finest vintners paired with a 5 course<br />
dinner menu. The evening begins with passed appetizers at 6:30pm. $195 per person/$535 entire series.<br />
Gratuity and tax are not included.<br />
July 26: Kosta Browne Winery August 16: Lewis Cellars Sept 12: Moric Wines
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